The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age.
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The Sardo Flower is the oldest pecorino in Sardinia, dating back to the Bronze Age. Production takes place entirely on the island and includes raw sheep milk processing. DOP quality is guaranteed by the Consortium of Protection through the presence of the bubble on the form. Each bubble is unique and contains a progressive number with which it can be traced back to the manufacturer and the date of production. The minimum seasoning is about 3 months, which gives the cheese a hard paste and a decided and spicy aroma. It is recommended to taste it at the end of the meal, accompanied by sweet flavors such as cachi, white grapes and fig jam. Recommended wine: Cannonau di Sardegna.
Ingredients
Raw whole ovine milk
Rooms
Caglio in lamb paste
Specific References
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Historically the taste of walnut accompanies cheese on the tables of the nobles.
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The quality of Pecorino Sardo is guaranteed by the Consortium of Protection.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
King Sardo is a pecorino cheese with a minimum seasoning of 60 days.
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